You know how I was talking about my summer to-do list earlier? Well, one goal on that list is to go blueberry picking.
In my opinion, there are few things better than wandering through rows and rows of blueberry plants, picking fresh, plump blueberries by the handful, and, of course, eating a couple along the way. What’s even better is that after you’re done picking, you arrive home with pounds and pounds of gorgeous berries to enjoy for the weeks to come. As a self-proclaimed blueberry lover, it’s practically heaven.
Unfortunately, my favorite blueberry farm doesn’t open until July, which means I don’t quite have an abundance of blueberries in my kitchen yet. For the time being, I’m sticking to frozen blueberries for all of my baking needs. Luckily, there are a couple of recipes that actually work better with frozen fruit. This Lemon Blueberry Tart is one of them.
As the blueberries melt, they release all of their juices, creating a super flavorful addition to the filling of this tart. Paired with lemon juice and maple syrup, the filling is just sweet enough and reminds me of sunny days and picnics. A non-fat oat crust completes the tart, making it the perfect hearty breakfast or healthy dessert. I may or may not have eaten it all myself.